The recipe here makes six dessert - size soufflés, but if you happen to be making dinner for four people, stick with these proportions (3 cups apple puree to 1 1/2
cups whipped egg whites) to get a perfect soufflé every time.
Not exact matches
1/2
cup whipping cream 1/4
cup granulated sugar 6 ounces imported white chocolate (such as Lindt), coarsely chopped 5 large
egg yolks, room temperature 3 teaspoons grated orange peel 4 teaspoons Grand Marnier 5 large
egg whites, room temperature Pinch of cream of tartar 2 tablespoons granulated sugar 2 ounces imported white chocolate (such as Lindt), coarsely chopped Powdered sugar
To Heidi regarding making the cake denser: Leave out the
whipping cream and use 1
cup of the sour cream and add 2
egg yokes.
Ingredients: 1/4
cup applesauce 1
egg white 2 tbsp maple syrup (I use sugar - free) 1/2
cup oats (NOT quick oats... use regular rolled oats) 1/4 tsp baking powder 2 tsp stevia / truvia 1/4
cup frozen blueberries 1 tbsp coconut flakes Topping: PB2 and
whipped cream
1 pint heavy cream 2 ounces bittersweet or semisweet chocolate, chopped 2 ounces milk chocolate, chopped 2 ounces white chocolate, chopped 2 tablespoons cold water 1 teaspoon unflavored gelatin 2 large
egg yolks 2 tablespoons granulated sugar 1/2
cup milk Additional confectioners sugar for remaining
whipped cream Chocolate covered cocoa nibs, for garnish
I use the
whip not the paddle to mix first the
eggs getting in lots of air and and fold in 2
cups of thick yogurt cheese.
1 (18 1/4 ounce) packages white cake mix
egg, water, oil as needed to make cake 1 (3 ounce) packages raspberry Jell - O gelatin 1
cup boiling water 1/2
cup cold water 8 ounces Cool
Whip
1 recipe for 9 - inch pie crust dough (such as this recipe) 3/4 (1 1/2 sticks or 170 grams)
cup butter, room temperature 1
cup (225 grams) granulated sugar 1 tablespoon vanilla extract 3 ounces unsweetened chocolate, melted 3 large
eggs, room temperature
Whipped cream, topping Chocolate curls, garnish
In a large glass measuring
cup or heatproof bowl, mix the sugar, whole
egg,
egg yolks, cornstarch and cocoa powder with 2 tbsp of Bailey's (or milk),
whipping cream and vanilla with a whisk.
1 pint fresh strawberries, hulled and chopped 1 tablespoon fresh lemon juice 2 large
eggs 1
cup sugar, divided 2
cups heavy
whipping cream 1
cup milk 1 teaspoon vanilla extract
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1
cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2
cups (400g) granulated sugar 150 ml sour cream * 2 large
eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3
cup (80 ml) double cream (or
whipping cream) Preheat the oven to 180 °C / 350 °F.
Ingredients 10 - 12 oz whole wheat Fettuccine (or spaghetti, or linguine) 1 bunch of rapini (broccoli rabe), washed and chopped, 2 - 3
cups 2 garlic cloves, minced 2 oz pancetta, diced zest and juice of half a lemon 1/2
cup whipping cream 2 whole
eggs and 1
egg yolk 2 tbsp Parmesan cheese plus more at the table 1 tsp olive oil
* cocoa powder * 3/4
cup plus approximately 1 Tablespoon bittersweet chocolate chips (or ~ 5 ounces chopped chocolate) * 1/4
cup butter, plus extra for greasing pan * 1-1/2 Tablespoons freshly brewed espresso * 1/4 teaspoon vanilla * 3
eggs, separated and at room temperature * 3 Tablespoons sugar, separated * 1 Tablespoon cocoa nibs *
whipped cream (optional)
Pour 1 1/2
cups of the condensed milk mixture into the large bowl of
whipped egg whites and use a rubber spatula to gently fold the mixture together.
rum 1/4
cup whipping cream (57 gr) 3
egg whitesdash of salt 1/2
cup sugar (105 gr) Soak the gelatin in the 1/4
cup of cold water.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4
cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4
eggs 2 1/3
cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1
cup (240 ml) whole milk, room temperature 1
cup frozen raspberries 1/4
cup (60 ml) sweet sherry *
Whipped custard icing: 1 1/2
cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4
egg yolks 1/4
cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1
cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
Cheesecake: Two 8 - ounce packages cream cheese, at room temperature 2/3
cup granulated white sugar pinch of salt 2 large
eggs 1/3
cup sour cream 1/3
cup heavy
whipping cream 1 teaspoon vanilla extract a few drops of green food coloring, if desired
The recipe I saw
whipped egg whites until fluffy — added a
cup or
cup and half [forget which] real sugar and then started adding chunks of butter until it was the right consistency — that is all there was too it and the general reaction was it was easy and tasty — why couldn't we repeat this with Swerve - or the new [to me] sweetner you mentioned in the zuchinni spice cupcake recipe [I ordered some]??
1 pound semisweet chocolate chip cookie dough 1/2
cup chopped walnuts 1/3
cup sugar 1/4
cup cornstarch 1/8 teaspoon salt 5 large
egg yolks 2 1/3
cups whole milk 2 tablespoons unsalted butter 1 tablespoon dark rum 2 teaspoons vanilla extract 3 medium bananas, peeled, cut into 1 / 2 - inch thick slices 1
cup chilled
whipping cream
For the Champagne sabayon: 4
egg yolks 1/4
cup sugar 1/2
cup champagne 1/3
cup heavy cream,
whipped to medium peaks
vegetable oil 1/3
cup water 4
egg whites 1
cup fresh cream,
whipped Method Sift together the flour, baking powder, salt, and matcha.
1 1/4
cups almond flour or almond meal 1/4
cup sugar 1 large
egg 1/2 teaspoon vanilla extract 1/8 teaspoon salt 1/4
cup plus 1 tablespoon heavy
whipping cream
maple extract 3/4
cup maple syrup 2 large
eggs 1/4
cup almond milk 1/2
cup whipped butter 1
cup fresh cranberries Recipe Directions: Preheat oven to 350.
For the filling: 3 1/2 Tablespoons cornstarch 1
cup sugar 1/4
cup butter 1
cup sour cream 1 Tablespoon orange zest 1/2
cup fresh squeezed orange juice 3 large
egg yolks 1
cup milk 1
cup heavy
whipping cream (for the
whipped cream top)
Toffee Scones 2
cups all - purpose flour 1 tablespoon granulated sugar 1 tablespoon baking powder Pinch of salt 6 tablespoons butter, cold and cubed 1/2
cup heavy
whipping cream 1 large
egg 1
cup chocolate toffee pieces
Ingredients: 1
cup butter or margarine, softened 1
cup granulated sugar 2 large
eggs 1/2 teaspoon vanilla extract 1/2
cup applesauce 2 1/2
cups all - purpose flour 1 1/2 to 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1 3/4
cups butterscotch chips 1
cup chopped pecans (optional) Powdered sugar or
whipped cream for dusting or topping (optional)
Cream: 2
egg yokes (optional) 8 oz mascarpone cheese 50 ml (3 Tbsp and 1 tsp) rum 1 tsp vanilla extract 1/4
cup erythritol, xylitol or coconut sugar 300 ml
whipping cream
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2
cups (280g) all purpose flour 2/3
cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4
cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large
egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5
cups blueberries 3 tablespoons corn starch 3/4
cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt
whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.
Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4
cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4
cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2
cup (60 ml) well shaken buttermilk 1/4
cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2
cups (300g) granulated sugar 4 large (120 ml)
egg whites, lightly beaten To serve: 1
cup heavy cream,
whipped 1
cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
Super-Moist Chocolate Cake 2 ounces bittersweet chocolate (do not exceed 61 % cacao), chopped 1
cup unsweetened Hershey's Special Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4
cups boiling water 2 3/4
cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1
cup sugar 1
cup (packed) dark brown sugar 1 1/3
cups mayonnaise (do not use reduced - fat, fat - free or Miracle
Whip) Hellman's 2 large
eggs, room temperature 2 teaspoon vanilla extract
For the Crust 2
cups plus 2 tablespoons all - purpose flour, plus more for dusting 3/4
cup confectioners (powdered) sugar 1/2
cup plus 2 tablespoons almond meal / flour (I used Red Mill) 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 stick) cold unsalted butter, cut into 1 - inch cubes 2 tablespoons heavy
whipping cream 1 tablespoon orange flower water 1 extra-large
egg yolk 1 extra-large white, reserved for brushing tart later
2/3
cup softened goat cheese 1/2
cup softened cream cheese 1/4
cup plus 1 tsp granulated sugar 2
eggs at room temperature 1/2
cup whipping cream 1/2 tsp finely grated lemon peel 1/2 tsp vanilla 1 1/2
cup blackberries Sweet Shortcrust Pastry
baking soda 1 1/2
cups splenda 1
cup whipped butter, softened 1
egg and 2
egg whites 1/2 tsp.
Ingredients: 1 3/4
cups crushed chocolate wafer cookies 1/2
cup granulated sugar - divided use 1/3
cup butter, melted 3 (8 - ounce) packages cream cheese, softened 1 teaspoon vanilla extract 1
cup whipping cream or half - and - half 4 large
eggs 6 teaspoons instant coffee 1/4
cup all - purpose flour 3/4
cup white chocolate chips 1 (16 - ounce) container sour cream, room temperature cocoa powder for dusting (optional)
sugar, preferably organic * 1 1/2 teaspoons ground cinnamon * 2 1/4
cups fresh pumpkin puree or canned pumpkin * 6 tablespoons
whipping cream, preferably organic * 1 1/2 teaspoon ground allspice * 6 large
eggs, preferably organic and free - range * 2
cups sugar, preferably organic * 2 tablespoons corn syrup (I used agave syrup instead) * 1/2
cup water * 1
cup heavy cream, preferably organic * 2 oz.
In a clean mixing bowl,
whip the
eggs, granulated sugar, one
cup of lemon juice and the flour until fully combined.
I added some extra butter and cocoa to the brownie section; to the cheesecake section I added an extra
egg and 1/4
cup cream, I also
whipped it until it was thick so the cheesecake layer was nice and big!
Ingredients: 2
cups sweetened coconut flakes 1/2
cup white sugar 3/8
cup all - purpose flour 1 teaspoon vanilla extract 2
egg whites 1 (3.4 ounce) package instant lemon pudding mix 1 (8 ounce) container frozen
whipped topping, thawed Sweetened coconut flakes for topping
Whisk together
egg, 1
cup whipping cream, and vanilla; add to flour mixture, stirring with a fork just until dry ingredients are moistened and mixture forms a shaggy dough.
Ingredients Cake 1/2
cup white sugar 1/2
cup butter 1
egg 1
cup molasses 2 1/2
cups all - purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 1
cup hot water Caramel Sauce 1
cup packed brown sugar 1 tablespoon cornstarch 1
cup cold water 1/4
cup butter, cubed 1 teaspoon vanilla extract heavy
whipped cream for topping (optional)
Ingredients 1 9 - inch pie crust 3 large
eggs 2
cups fresh pumpkin puree or 1 — 15 ounce can pure pumpkin 1/2
cup heavy
whipping cream 1/2
cup light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1/4 teaspoon nutmeg 1/2 teaspoon salt
I make the buns very often, and the recipe seems almost fool - proof — never fails: 1
cup egg whites from a carton (equals about 6 - 7)
whipped 8 minutes on high, 1/2
cup JR whey protein, 3 - 4 ounces very softened cream cheese.
In a medium to large bowl using a hand mixer or whisk
whip the Ener - G
Egg Replacer with 1/2
cup of water until foamy and forms light peaks.
Also, this recipe says 6
egg whites and a
cup of Jay Robb (3 scoops)- how many
egg whites did you use with the video because yours seemed to
whip up a lot more than mine did... Thanks!
The cappucino eclair filling recipe (original): 1
cup of brewed coffee 1/2 vanilla beans 1 tbs
whipping cream 5 tbs sugar 1tbs cornstarch 2 large
egg yolks 1/2 stick of butter..
ingredients FOR THE CUSTARD: 2
Cups heavy cream 2
Cups whole milk 1 teaspoon Kosher salt 1 vanilla bean (split and scraped) 12 large
egg yolks 2
cups sugar 1/2
Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
Cup cornstarch FOR THE CAKE: 2 1/4
cups all purpose flour (spooned and leveled) 1
cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup sugar 1/2
cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2
cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup cold water 3/4
cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large
egg yolks 6 large
egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1
cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup reserved for garnish) 1/4
Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
Cup sugar 1 lemon (juiced) FOR THE
WHIPPED CREAM: 3
cups heavy cream (chilled) 2 tablespoons powdered sugar
Filling 1 (12 - ounce) can evaporated milk - divided use 1
cup sweetened flaked coconut, toasted - divided use 1/2
cup granulated sugar 3 large
egg yolks 3 tablespoons cornstarch 1/8 teaspoon salt 2 tablespoons butter 1 teaspoon vanilla extract 2
cups frozen
whipped topping, thawed - divided use
Frosting: 2 8 - oz packages of cream cheese, room temperature 1 c (2 sticks) unsalted butter, room temperature 4 c powdered sugar 1/2 c seedless strawberry jam 3/4 c chilled heavy
whipping cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large
eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6
cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth.
ingredients PUMPKIN CREAM CHEESE CHOCOLATE CHIP BREAD PUDDING cooking spray 8
cups day - old bread (cut into 1 - inch cubes, toasted) 1/2 block (4 - ounces) cream cheese (softened) 1/4
cup confectioner's sugar 1 1/4 teaspoons vanilla extract (divided) 3 large
eggs 1
cup canned pumpkin 3/4
cup heavy cream 3/4
cup whole milk 1/3
cup dark brown sugar 1/2
cup butter (melted) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon Kosher salt 1/2
cup dark chocolate chips
Whipped Cream: 1
cup heavy cream 2 teaspoons confectioner's sugar 1 teaspoon vanilla extract
Whip up these vegetable - filled
egg and toast
cups for a fun and easy brunch this weekend.